Easy Chicken Crockpot Recipe

Hello.

Time for a tasty crock pot recipe that s super easy and you probably have all the ingredients on hand! A super yummy chicken thigh and rice casserole :) Easy to put together quickly before you leave the house and you return with the generous aroma of deliciousness!

Just a quick note: I generally will buy meats from the market on "managers special". They are usually large packaged items, like 12 pack of drum sticks, etc. Now, my family can't eat 12 drum sticks in one dinner so I divide the package into 2 - 3 dinners and then freeze ;) A good tip I'm sure many of you already practice.

In this case, I had some left over chicken thighs :) Talk about YUM! Savory dark chicken meat coupled with this recipe - you'll think Thanksgiving arrived early :)

Here's what you'll need for this feast:

3-4 chicken thighs (or 1-2 breasts)

1 1/3 cups white long grain rice

1 1/2 celery sticks

1 medium onion

1 can cream of mushroom soup

1 3/4 cups of water

2 spoonfuls of pre-chopped garlic (or two cloves; not pictured)

2 chicken bouillon cubes (not pictured)

salt and pepper to taste

All-Purpose Seasoning

First, chop up your onion.

Then your celery sticks.

Add your garlic to the mix.

Throw into the crock-pot. Measure out your rice and add.

Measure out the water and add as well.

Then add the can of mushroom soup.

Give it a good stir and throw in the chicken bouillon cubes.

Nestle the chicken thighs (or breasts) into the pot and season generously with salt and pepper and some All-Purpose Seasoning ;)

Set on low for 4-6 hours ;)

When dinner time came around, we were all so hungry, I didn't even get a picture of the finished dish! A great side for this meal? How about some saute'd cabbage? Super simple too.

Chop a quarter head of cabbage and saute in a large pan with extra virgin olive oil over medium heat with salt and pepper.

My husband loves this side dish and was super satisfied with this meal :)

Enjoy!

xoxo

Ginger

I will be linking to these awesome parties!

Delicious Tuna Salad Recipe

Hello.

I wanted to share a recipe with you today. It's a take on classic tuna salad. Very tasty and a great spring/summer brunch or lunch menu for hanging out with girlfriends.

Ingredients:

2 cans of wild caught white albacore tuna

1 carrot

1/2 granny smith apple

2 tbs of dill pickle relish

1 stalk of celery

1 1/2 tbs of olive oil light mayo

dried oregano

garlic and herb seasoning

sea salt and fresh cracked pepper to taste

whole wheat baguette

First, preheat oven to 425.

Then, dice up the carrot, celery and apple. Set aside.

In a mixing bowl, empty can of tuna and break up the fish a little.

Add the fruit, vegetables and relish and stir well. Then add the mayo and stir until well incorporated.

Add a few dashes of dried oregano and garlic and herb seasoning, as well as fresh cracked pepper and sea salt to taste. Stir well.

Slice the baguette into thin angled pieces and toast for 5-10 minutes.

Scoop salad onto toast and enjoy! I recommend a big glass of sweet tea and lemonade half and half to drink ;)

xoxo

Ginger

The Mad Kitchen

Alrighty!  A newbie but a goodie...all you ladies must join me in welcoming a new blogger...

The Mad Kitchen!

She's a dear friend of mine currently living in Japan and sharing her goodness with the world

or at least the wanna-cookers like me.  You know...the folks that wanna cook but don't really know where to start...?

That's right!  I wanna make something yummy too!

Just look at this Tuna Sandwich!

Um.  I just drooled on my keyboard.  

Eating this sandwich would be a significant experience.

Yum.

So head over there and leave her a comment!  Enjoy!

Ginger

SSB

Panzenella Salad...yum!

Hi folks!  So I made a favorite of mine tonight to go with steak tonight and it came out so beautifully...I just had to share it!

Panzenella Salad

Very yummy and a great way to use up tomato's and day old bread.  

In fact, this a traditional Italian peasant dish...or so I'm told.  I had the real deal in Italy years back and I'm taken back every time I make it...even though I "American" it up a little.  You'll see what I mean...

What you need:

1 pound Roma tomato's

fresh sweet basil

fresh Mozzarella cheese (or shredded cheese)

day old baguette (or croutons)

extra virgin olive oil (or any dressing you like)

Step 1:  Quarter your tomato's (de-seed if you want)

Step 2:  Chop up a few sprigs of sweet basil and add to the bowl

Step 3:  Grate some fresh mozzarella (or use shredded bagged mozzarella)

Step 4:  Cut the bread into chunks and throw it in right before your serve (or use croutons)

Step 5:  Drizzle with a little olive oil (or your fav dressing)

I love this stuff!

Delicious!

Quick and easy!  A yummy favorite that everyone will love!

Ginger

SSB

I'm linking:

Show Off Your Recipe at Fireflies and Jellybeans
Hook'n Up with HoH at House of Hepworths

Homemade Baby Food...round 2

Alright folks, so I started a new job!  Great news for me and my fam...but bad news for my bloggy friends.  Well, not bad...but most of my posts are going up in the evening now after dinner, baths, etc.

But I am still here!   

Not going anywhere and still intend to come up with at least one post every other day or so.

So on to my Homemade Baby Food round 2...or just another recipe.  We don't have to get fancy here :)

Orange/Grape Baby Food!

 It's pretty darn simple...like a "watcha got" soup...you know...when you throw what you got in there...?

I started out with some red seedless grapes (important...seedless).  I didn't bother peeling them as that would take foreveh!  And an orange!  Yummy! 

You'll need a blender.  And basically, we are using the same process as the broccoli baby food.

This is a great way to use up fruits and vegi's before they go bad too...you can see that my grapes are a little wrinkly. 

Step 1: Throw in some grapes; you can use as little or as much as you want.  (I used 2 small handfuls)

Step 2: Cut up your orange into quarters and then peel. 

And try to keep as much of the "white" on as possible.  Thats where most of the vitamin C is.

Step3: Blend.  At this point, I added a banana to thicken it up after using a whole orange.  Next time I think I'll use only a half.  A whole made the food WAY to thin and watery.

Step 4: Blend again...awwwww.  Perfect!  Pour the food into your bowl; remember, I use the Glad 4 oz freezer bowls.  A great size for these little servings.

Mmmmm!  A yummy treat totally homemade! 

See...? Even Thomas likes it!

Head over to Mad Skills Monday NOW!

Ginger

SSB

Homemade Baby Food Tutorial!

Sorry so slow folks...started a new job on Monday, so been kinda busy.  No babies in town to watch...

 so the daycare will have to take the back burner.

Today I am sharing how to make your own baby food!  I started making my own because Sam has such a sensitive stomach...he gets stopped up easily :(  Saves $$$ too!

Today's recipe is for broccoli (great source of fiber)!

What you need:

2 med heads of fresh broccoli (you can use frozen but a lot of nutrients are already cooked out)

stock pot

water

blender

freezer bowls

Step 1: Cut your broccoli up to boil.

Step 2: Add just enpough water to cover broccoli in pot.

Step 3: Bring to a boil and continue on med until broccoli is tender (breaks easily with a fork)

Step 4: Drain and throw it in the blender with a scoop of the broccoli water.

Step 5: Blend on low until desired consistency.

Step 6: Pour into freezer bowls.  I got the Glad 4 oz bowls...perfect serving size for Sam!

And you've made delicious homemade HEALTHY baby food!

Check out more recipes coming up and don't forget to link up and share your stuff at 

Mad Skills Monday!!!!

Ginger

SSB

I'm linking:

Tot Tuesdays at Delicious Ambiguity
Creative Flow Tuesday at These Creative Juices 
Anything Related Tuesday at All Thingz Related
Make My Style Mondays at Avid Accents

Rubber Chicken Challenge-Meal #4

Did another awesome left-over chicken meal the other night...and my dumb camera wasn't cooperating so no pics...sorry.  But, a great recipe!  Here goes:

I made Chicken Tostadas...very easy and yummy.  A very similar recipe to Chicken Tucson.  

Here is what you need:

1 package of left over chicken
4-6 tostados
1 can refried beans (you can substitute black beans)
1 small onion, chopped
1 green bell pepper, chopped
2-3 cloves of garlic, crushed and chopped
some grated cheese for topping
1 avocado, sliced for topping
salt/pepper to taste (I added a few dashes of beef fajita seasoning as well)

In a skillet over med heat, saute your garlic, onion, and bell pepper.  In a small saucepan, warm up the beans.  Once vegi's are softened, add the chicken to warm thru.  Grate your cheese and slice up the avocado.  Just take a tostado, load it with a layer of beans, add some of your chicken mixture and top with a little cheese, salsa and avocado...yum!

Very yummy and we still had plenty of left-overs...I know what I'll be having for lunch today!


Happy Cooking and thanks for joining in on the Rubber Chicken Challenge!  Feel free to snag a button!






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Ginger
SSB

Rubber Chicken Challenge-Homemade Chicken Stock

Alrighty! We've been cooking along on our Rubber Chicken Challenge. This recipe isn't a meal par-say, but is a corner stone to many types of meals from soups, to sauces, to gravies.

What you need:
the bones from your Roast Chicken
couple of carrots, peeled
half an onion, chopped
salt and pepper to taste
and I thru in a couple of dashes of dried Italian seasoning
8 cups of water

Set to boil in a stock pot.  Once it has come to a rolling boil, reduce heat to a simmer for about 4 hours.  Add water as needed and all done!

Happy Cooking and thanks for joining in on the Rubber Chicken Challenge!  Feel free to snag a button!






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Ginger
SSB

Rubber Chicken Challenge-Meal #3

Alrighty! Hope everyone had a wonderful and safe Easter! I am now on to Meal #3 in the Rubber Chicken Challenge...Chicken Tucson...good stuff! Its a bummer though because I totally forgot to take pics...oh well.

So here is what you need for this yummy recipe:
1 of your packs of cooked chicken
4-6 corn tortillas
1/2 cup salsa (we used homemade salsa...recipe below)
1 can black beans
1/2 cup grated cheese
1/2 green bell pepper, chopped
1 small onion, chopped
2-3 cloves garlic, crushed and chopped
cayenne pepper to taste (recipe gets a little spicy!)
salt/pepper to taste

Preheat oven to 350 degrees.  In a large skillet, add a little oil and saute the onion, bell pepper, and garlic over med heat.  Grate some cheese while vegi's are cooking.  Once vegi's are softened, add the chicken, half of your salsa, cayenne pepper and salt/pepper to taste.  Once chicken is warmed through, add the can of beans, drained.  In a 9x9 baking dish, put down a layer of salsa and then a layer of your chicken mixture.  Then put down a layer of corn tortillas and then another layer of the chicken mixture.  Then more tortillas and more chicken until dish is full.  Top with cheese and bake for 15-20 or until cheese is melted.  Yum!

Here is our homemade salsa recipe:
2 cans of stewed tomato's
2 tsp garlic salt or a few cloves of fresh garlic
1/4 cup of jalapenos

Blend in food processor until well chopped, but don't over blend as it will become frothy.  Then heat in a sauce pan over med heat until warmed thru (allows the flavors to combine well).  Add chips and cheese for yummy nachos!

Happy Cooking and thanks for joining in on the Rubber Chicken Challenge!  Feel free to snag a button!







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Ginger
SSB

Rubber Chicken Challenge

So...my husband and I have been trying to come up with ways to save $$$ around the house. Like drying clothing on the line outside instead of in the dryer...keeping the AC programmed at a specific temp...keeping the lights off and opened the windows...etc. I could go on and on.

But Michael discovered something while web surfing and we decided to give it a try. I, of course, HAD to blog about it.  So I give you...the Rubber Chicken Challenge!

What it is: a challenge to make as many dinners as possible out of one, count em, ONE 6 lb roasted chicken! Apparently it is possible...Michael read about someone getting a total of 17 meals out of one of these chickies!  Hey...if they can do it, so can I!  So, I invite you to ride along in my cooking adventure for the Rubber Chicken Challenge!

Meal #1 (obviously...) Roasted Chicken!  

one 6 to 8 pound chicken

1/4 cup vegi oil
salt/pepper

dried thyme and parsley (I used a dried Italian seasoning mix)

garlic salt

(I just eyeballed the seasonings in my hand... use as little or as much as you want)

Preheat oven to 375 degrees.  Place chickie in roasting pan, loosen the skin over the breast and rub in seasoning mixture under and over the skin and around the legs.  I cut up a few potatoes and threw those in as well.  Then roast covered for about 1 1/2 hours.  Then remove cover and roast another 15-30 minutes.

So...I've, uhh, never carved a chicken before...and neither has Michael.  Hmm.  What to do...?

So, naturally, we googled it and got directions from this site.

Here is hubby carving like a champ!

So we enjoyed a lovely Roast Chicken dinner!

After chickie was cooled off, we loaded up ALL the bits and pieces, juices and everything into ziploc bags and stoage containers for future use.

Check back for details on making homemade stock!

Happy Cooking and thanks for joining in on the Rubber Chicken Challenge! Feel free to snag a button!











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Ginger
SSB

Turkey Pockets-recipe from McClellen Memories!

Hi all,

We've got a yummy recipe for you today!  Turkey Pockets from McClellen Memories.  Be sure to head over there today...become a follower and post some comments! 

1 lbs. ground turkey-browned and drained

1/2 pkg. taco seasoning

1/2 pkg shredded mexican cheese mix

1 can black beans.drained.(these can be substituted for anything-my kid likes black beans!)

1 pkg. Pilsbury Cresent Rolls

Brown turkey meat, add taco seasoning, drained black beans and set aside.  Heat oven as directed on package of cresent rolls, unroll dough and use triangle shaped pieces, add meat mixture and top with mexican cheese...fold over and press with fork to seal.  Cook and ENJOY!  My boy LOVES these and so do we...quick and easy!

Variation 1:  Use tortillas instead of cresent rolls and wrap like a burrito. 

Variation 2:  If you like it spicy, add one can Green Giant Mexicorn to meat mixture. 

You can also serve this dish with a side of sour cream and/or salsa!  ENJOY!

Thanks Marissa!  Happy Cooking folks!

Ginger

SuperStinkyBoys

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Cheesy Baked Pasta

This recipe was actually an accident...I had planned on just plain ole spaghetti but discovered I was out of spaghetti noodles. Hmmm....what to do? So I looked around at what I had on hand...certainly wasn't going to load up the whole clan just to go get spaghetti noodles!

So, I just kinda threw something together and this ended up being one of the most popular recipes I have ever done. Seriously.

Now, it does take some work in the kitchen...not really a 15 minute meal, but it is good, wholesome, and produces happy faces with plenty of leftovers for tomorrow night! Happy Cooking!

Cheesy Baked Pasta


This is a three part recipe: meat sauce, white cheese sauce, and baked pasta. An inexpensive recipe that has delicious results!!

2 cups pasta sauce
1 pound ground beef; optional (can substitute turkey)
3 cups macaroni or ziti pasta
1 cup heavy whipping cream
1 ½ cup shredded cheddar cheese
1 ½ cup shredded mozzarella cheese
grated nutmeg to taste
salt/pepper to taste
1 tbsp Italian seasoning


Preheat oven to 425 degrees. Fill large stock pot up to 2/3 full and bring to boil. Brown ground meat in skillet; add salt/pepper to taste. When water is at a rolling boil, add pasta. While meat is browning and pasta cooking, put cream in a sauce pan over med heat. Shred cheddar and mozzarella cheeses and set aside. Add pasta sauce to ground meat to heat through. Once cream is at a slight simmer, add half of the shredded cheeses. Stir to thicken and melt cheese. Add freshly grated nutmeg, pepper, and Italian seasoning to cheese sauce. Check pasta, strain and add to meat sauce. Pour pasta and meat sauce into a 2 qt baking dish. Pour cheese sauce over the pasta; no need to mix in. Top with the remaining cheese and bake for 15-20 minutes until warmed through and the cheese is golden on top. Serve with salad.

Happy Cooking!
Ginger
SSB

Submit your Kid-Approved Recipe!

My Favorite Banana Bread

Here is my fav sweet snack...Banana Bread!

Banana Bread

½ cup butter, softened
1 cup sugar
2 eggs
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda

Preheat to 350 degrees. Cream butter and sugar until smooth; beat in eggs. Fold in bananas. Add four and baking soda stirring until just combined. Bake for 60 minutes.
Happy baking and enjoy!

Ginger
SuperStinkyBoys

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Pocket Full of Posies-Meal Planning

Hi all,

I an featuring the fabulous Pocket Full of Posies today! They are 2 women that have attacked the grocery budget head on and have come up with a fun, easy, and economic way to meal plan. I have also featured them on my blog shop, Appleseed Gifts.
Check out my plug for them there.

Here is the kid-approved recipe they submitted...sounds tasty...mmmmmm.


Click the pic to enlarge.

You know? I have at least 6-7 of these ingredients right in my pantry already! And whats more surprising, this recipe seems to be pretty versatile...add some carrots and broccoli and this could be a pretty healthy meal for growing kiddo's. Check out Pocket Full of Posies today for some great meal planning and time saving deals. Great products and great prices...what else is there?? Happy Cooking!



Ginger
SuperStinkyBoys

Submit your Kid-Approved Recipe!

Recipe of the Week

A super easy and cheap muffin recipe good for breakfast or even snack time! One of my favs with my 2 year old and healthy too...but don't tell him that.

Oatmeal Carrot Muffins

1 package Jiffy oatmeal muffin mix
2 cups shredded carrots
½ cup raisins
1 tsp grated nutmeg
3 tbsp brown sugar

Preheat to 400 degrees. In large bowl, prepare muffin mix per box directions. Stir in nutmeg, carrots and raisins. Top uncooked muffins with brown sugar. Bake 15-20 minutes. Happy Baking and enjoy!

Ginger
SuperStinkyBoys

Submit your Kid-Approved Recipe!

Kid-approved Recipes! You got one?

Hi all,

SuperStinkyBoys is looking for moms to submit their awesome kid-approved recipes...meaning their kids will actually eat it. LOL! Contact today to submit your recipe for SuperStinkyBoys! Hope to hear from you soon!

Ginger
SuperStinkyBoys